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Messages - tempest63

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1
Would you do that even for something as commonplace as (e.g.,) "a pint of milk", T63 ?  And if so, would you approximate it as [570 ml], or be as exact as you can [568.26125 ml] ?

No I wouldn’t for a pint. Neither would I convert an inch of root ginger into CM. Both of those measures are still commonly used in the U.K.
Weights I would convert into metric and cup quantities I would convert into ml etc.

2
I must admit that when I copy a recipe that is not metric into Pages, I usually convert everything into metric as I go, though there are a few exceptions.
This way when I share a recipe with friends and family it saves them the trouble of converting it themselves.

3
I saw this article on Apple News and thought it may be of interest to some of those here. Indian with no chilli or potatoes? Makes you think.

Since it opened in 2015, Nirmal’s has been trying to expand what Seattleites imagine when they think of “Indian food.” Every two months the Pioneer Square restaurant rotates its menu to highlight a different Indian state, and in that process owner Oliver Bangera winds up doing a fair amount of research into not just the composition of dishes, but the history behind them. For instance, the Kashmiri dish rogan josh has no onion or garlic because it was served to the king of Kashmir, who as a Kashmiri Brahman did not eat onion or garlic, Bangera says. So much of Indian cuisine contains lineages like that, stretching back through the country’s millennia-long history.

On Monday, March 18, Nirmal’s will make its first attempt at excavating some of that history with Pangat, a dinner that features dishes that would have been eaten 1,000 years ago, or at least the restaurant’s best attempt at replicating them.

To achieve this, Bangera worked with culinary historian Andrea Gutiérrez, a professor at the University of Austin, who spent hours translating recipes in Sanskrit and other old languages into recipes Nirmal’s team could use. Sometimes, Bangera says, this meant turning something that was more like a “description of a dish” into a recipe; it also meant converting whatever units of measurement the 11th-century chefs were using into the metric system.

Bangera tells Eater Seattle that he wasn’t sure if the dining public would share his interest in history, but the response was overwhelming — 100 tickets to Pangat sold out in a day, prompting Nirmal’s to release 20 more tickets, which also got snapped up. “I was floored,” the owner says.

Diners will be encountering an unfamiliar version of Indian food, one that predates contact with the Americas and therefore doesn’t have a lot of ingredients that are now central to the cuisine. “One thousand years ago we did not have chilies in India. And we didn’t have potatoes in India. We didn’t have tomatoes in India. No cauliflower, no cabbage, no carrots, no peas, no peanuts. No cashew nuts,” Bangera says. “None of those existed 1,000 years ago [in India]. Imagine Indian food without chiles!” Samosas, which today are often filled with vegetables like potatoes and peas, “were strictly a meat dish” in the 11th century, he says.

“There’s this illusion today that so much Indian food is vegetarian,” Gutiérrez tells Eater Seattle. In fact, a lot of the food at the time was marinated in yogurt and fried in ghee; because of this, Pangat will not be able to accomadate vegans. There will be a lot of vegetables used for this meal, however, like eggplant, pumpkin, unripe mango, and unripe jackfruit, all of which are native to India. Cumin, coriander, and long pepper — fruitier than its cousin black pepper — will provide spice.

Gutiérrez says that in India, it’s relatively common for high-end restaurants to do “popular renditions” of historical dishes. “But nobody who prepares that stuff is actually a historian,” she says. “They’re just kind of making it up as they go along.” It’s not possible to completely replicate the food that would have been eaten 1,000 years ago, especially on an entirely different continent where the vegetables will inevitably taste different, but Nirmal’s is making a good-faith effort, she says.

Bangera plans to continue putting on events that highlight historical dishes. He’d love to do a “palace dinner” based on what would have been eaten by Indian royalty, or a dinner focusing on what soldiers on military campaigns would have eaten, or what an Ayurvedic diet would have looked like in the 11th century. Nirmal’s will also reproduce this dinner when Gutiérrez’s book comes out in a couple of years.
“The goal is not to stop here but to keep exploring,” Bangera says.

By Harry Cheadle | March 5, 2024 3:43 pm

4
Lets Talk Curry / Nuts in a curry
« on: March 21, 2024, 04:28 PM »
This guy knowingly ate a curry with nuts in despite having a nut allergy. He had previously tolerated the nuts but apparently died after one mouthful.

Sad that this guy passed away but I am pleased the restaurant is not facing prosecution as they correctly advised the dish was prepared with nuts.

I wonder how may dishes in a restaurant could inadvertently contain nuts and have a similar result


https://metro.co.uk/2024/03/07/man-27-died-eating-a-single-mouthful-takeaway-chicken-curry-20423864/amp/

5
Traditional Indian Recipes / Chicken Bhuna
« on: March 20, 2024, 06:43 AM »
Seeing the renewed interest in the Chicken Bhuna thread (Let’s talk curry) I thought I would add a couple of recipes I have used at home. The first is adapted from a Times of India recipe. This is the sort of quick after work curry I would make for me and the wife having done most of the cooking a day or two before and then just reheating and adding the final touches before serving.

The second recipe is a bit more involved and comes from Swasthi’s recipes
https://www.indianhealthyrecipes.com/
This has more depth of flavour and I would usually make this as part of a curry fest for friends and family.

Chicken Bhuna adapted from a recipe at Times of India

Ingredients
1 kilogram bone in skinless chicken pieces, excess fat removed. (I use thighs)
Fine sea salt
Ground black pepper
1 tablespoon vinegar (I use white wine vinegar)
1 tablespoon turmeric
2 tablespoon ginger paste
2 tablespoon garlic paste
4 tablespoon ghee
1/2 tablespoon cumin seeds
4 large red onions finely chopped
4 medium tomatoes, puréed 

1/2 tablespoon ground Kashmiri chilli powder

1/2 tablespoon ground coriander
1/2 tablespoon amchoor (ground dried mango)
8 tablespoons thick natural yoghurt.
1/2 tablespoon garam masala 

A handful of coriander leaves, roughly chopped

2 tablespoon fresh cream

Method
Prepare the marinade. Place chicken pieces into a bowl and add 1 teaspoon salt, 1/2 teaspoon ground black pepper, vinegar, 1/2 tbsp turmeric, half the ginger paste and half of the garlic paste. Coat the chicken and marinate for as long as possible in the fridge – at least an hour or preferably overnight.

Remove the chicken from the fridge one hour before starting to cook.



Put ghee in a pot over medium heat. When hot and shimmering add the cumin seeds and let them splutter for a few seconds. Add the finely chopped onions and sauté them for 5 minutes. Once the onions are translucent, add the remaining ginger and garlic pastes. Mix well and sauté for a few more minutes until the raw aroma is cooked out.



Add the puréed tomatoes to the pot, along with the remaining turmeric, red chilli powder, coriander powder and amchoor. Add salt and ground black pepper to taste and stir, bring to a simmer then cover and allow it to cook for five minutes. Remove the lid, stir then allow it to simmer uncovered until the ghee separates.


Now put in 1 tablespoon of the yogurt and stir for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Once all the yoghurt is mixed in continue to stir for another 3-4 minutes.



Add the marinated chicken pieces to the pan and and mix to coat them well. Cook for 5 minutes over a high heat stirring occasionally to prevent the sauce from sticking. Reduce the heat to medium and simmer until the chicken is tender, about 30 - 40 minutes, stirring occasionally. Add water as required to obtain the desired consistency, but consider that Bhuna chicken should invariably be served in a thick sauce.



Once the chicken is cooked stir in the garam masala and  garnish with chopped coriander leaves and swirls of fresh cream. Check the seasoning and serve immediately.

Chicken Bhuna Masala from Swasthi's Recipes

Ingredients
1 kg chicken breast or boneless thighs, cubed
1 tablespoon ghee
2 dried red chillies
1 bay leaf
2 black cardamoms
4 green cardamoms
4 cloves
2 inch stick of cinnamon

Ground Spice Mix
¼ teaspoon ground turmeric
½ teaspoon ground black pepper
2 teaspoons Kashmiri Red chilli powder
2 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel

Marinade
½ teaspoon fine sea salt
½ tablespoon ginger garlic paste
1 tablespoon lemon juice

Bhuna Masala
4 tablespoons oil
2 medium onions, chopped
1 to 2 green chillies, slit
1 tablespoon ginger garlic paste
1 medium tomato deseeded and chopped or one small tin
1 teaspoon fine sea salt, or to taste
8 tablespoons greek yoghurt
1½ tablespoons dried fenugreek leaves, crushed
Handful finely chopped coriander leaves to garnish

Method
Mix together all the ground spices – red chilli powder, turmeric, garam masala, coriander, cumin, black pepper & fennel.
Place chicken in a lidded container. Sprinkle ½ teaspoon of fine sea salt,  ½ tablespoon of ginger garlic paste and half of the mixed ground spices. Pour over the lemon juice, mix to combine then cover and refrigerate for at least two hours or overnight.

Remove the chicken from the fridge one hour before starting to cook.

Heat oil in a wok or pan over medium heat.
Add onions and green chillies. Sauté for 6 to 7 minutes and then reduce heat to medium low until onions turn golden brown but not burnt.
Add ginger garlic paste and sauté until the raw smell has gone.
Stir in the remaining half of the ground spices and continue to sauté until the smell of the raw spices has gone.

Stir in the tomatoes and salt. Cook until the mix reduces and the oil starts to form around the edge. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes until the yoghurt cooks down and the masala starts to thicken.

As the masala cooks, in another pan, heat 1 tablespoon ghee. Add the red chilies and let them fry for 30 to 40 seconds.

Add all the remaining whole spices – bay leaf, cardamoms, cloves and cinnamon stick, sauté until the cardamoms and cloves swell and the spices release their aroma.

Add the chicken and all the marinade ingredients and fry on a medium high heat for 2 to 3 mins and then reduce the heat for a further 3 minutes until the chicken has coloured. 

Add the chicken and 2 tablespoons of the chopped coriander leaves to the masala and continue to sauté for 2 to 3 minutes.

Cover and cook on a low heat, until the chicken is fully cooked through, add a splash of hot water if the masala starts to stick to the bottom of the pan, pouring it in at the side and not over the chicken.

Taste and adjust the seasoning. Sprinkle in the crushed kasuri methi and mix well, then garnish with the remaining chopped coriander leaves.


6
Really slow cooked chunks of meat in a tasty sauce  :like:what's not to like! And I can't imagine that marinade suffering from the addition of a couple or three extra green chiles...
It is a mildly spiced curry and for those who prefer to spice things up could add to the spices, including the addition of a few chillies.

7
Traditional Indian Recipes / North Indian mutton/lamb/goat korma
« on: February 28, 2024, 07:26 PM »
I have cooked this now on several occasions for a number of people, and it goes down very well each time. Not overly hot but a fine balance. I use goat and marinade for at least a couple of days and cook until nice and soft. I use cast iron pans when cooking curries so I can take this off the heat with the lid on and it will keep warm for a long time.

North Indian Mutton or Lamb Korma Recipe from Times of India.

This lamb korma is made in the North Indian style using ingredients like onions, yogurt, ghee and spices that yield a rich and delicious dish. Golden onions also known as fried onions or brown onions along with yogurt form the base of this mutton korma.

For Marination
500 grams mutton or lamb (or goat in my house)
1 cup yoghurt
1 tablespoon ginger garlic paste fresh
½ teaspoon salt (adjust to taste)
1 teaspoon red chilli powder (use as needed)
1 tablespoon ground coriander
¼ teaspoon turmeric
1 green chilli slit

Whole Spices (or use 1½ tsp garam masala)
4 to 6 cloves
2 inch cinnamon piece
6 green cardamoms
2 small black cardamoms
½ teaspoon lightly crushed black pepper

Other ingredients
3 medium onions thinly sliced or use 1 cup supermarket pre-fried onions
3 tablespoons ghee (clarified butter or oil)
2 cups hot water Use more if needed

Optional (for authentic flavours)
1 strand mace
⅛ teaspoon ground nutmeg (jaiphal powder, refer notes)
1 teaspoon kewra water (or ¼ teaspoon cardamom powder)

Instructions

Marination for mutton korma

Wash the mutton well and drain the water. Put it in a a bowl for marination. Next add all the spices – coriander powder, red chilli powder, turmeric and the whole spices – cinnamon, cardamoms, black cardamoms, pepper and cloves (or 1½Garam Masala)

Add ginger garlic paste, green chilli, salt and yogurt.
Mix all of these and cover it.

Marinade for at least 2 hours or, preferably, overnight in the fridge.
The marinade works as a tenderiser. So the longer the lamb meat is allowed to rest the more tender it turns.

How to make lamb korma

Heat ghee or oil in a wide heavy bottom pan or pot.
Separate the layers of onions and slide them to the hot oil or ghee.
Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.

Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release a lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.

To the same pan, add the lamb marinade and mix it. Begin to sauté on a medium heat for about 10 mins.

Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins. After 30 minutes of cooking the mutton, add the crushed fried brown onions.

Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.

Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional – Add kewra water at this stage. Mix and turn off.

Allow lamb korma to rest at least for a hour to absorb the flavours. Serve with naan, roti, paratha, rice, biryani or pulao.

8
Traditional Indian Recipes / Re: Irani Berry Biryani
« on: January 29, 2024, 07:34 PM »
Like the sound of this one too  I made a pillau with barberries along these lines a while back.  Having ongoing trouble copying/posting links, but if you search (the forum) for "polow" this should bring it up.  Looks like I heated up the barberries in melted butter.  Heaven knows where I got the recipe from, although chewytikka posted a reply with a link.

Look forward to hearing about your results with the authentic recipes.  Only thing that would put me off is all those slices of bread and eggs in the kebab mix.  I have never really got anywhere with Persian style kebabs.  There is a chap on youtube (Henrys HowTos) who does loads of them.  Tried a couple many years ago but the spicing wasn't really for me.  Anyway, enjoy your cooking; the barberries are lush.

Rob

Thanks KB.
I’ve just returned from a short stay in hospital so won’t be trying anything too adventurous until I recover.


My Crohn’s disease crept up on me and bit me in the arse.

T63

9
Traditional Indian Recipes / Re: Irani Berry Biryani
« on: January 27, 2024, 08:42 PM »
An interesting and complex dish — I wish you the very best of luck with it, and every success.
--
** Phil.

As with the Dhansak recipe I posted Phil, you could spread the preparation and cooking of such a dish over a few days.

10
Traditional Indian Recipes / Irani Berry Biryani
« on: January 27, 2024, 08:06 PM »
I am on a new mission to find the best Irani Berry Biryani. The dish appeared on the Rick Stein series when he visited the famous Parsi Britannia Restaurant in Bombay/Mumbai, it is where the recipe originated, but the proprietor would not share the recipe …it’s secret.

The first recipe I am going to try is the one from the Bawi bride website. She has a little discourse on the origins of the recipe and makes comments on the berries that should be used. The traditional recipe calls for zereshk berries which are quite sour and provide a different flavour from the recommended alternatives such as cranberries which add sweetness to the finished dish.
I will be making the curry for the biryani in a le Creuset cast iron casserole instead of the pressure cooker suggested in the recipe. I will also be finishing the constructed biryani in the oven and not on the stove top. I will let you know how I get on with this recipe but I will also be trying the Brittania Berry Biryani from the Dishoom Cookbook as well as the one from the Parsi: From Persia to Bombay, by Farokh Talati.

Irani Berry Pulao
https://bawibride.com/irani-berry-pulao/

Ingredients

For Kebabs
250 gram mutton mince
1 tsp ginger garlic paste
0.5 tsp turmeric powder
1 tsp red chilli powder
0.5 tsp garam masala powder
1 onion finely chopped
2 tsp salt
2 eggs
6 slices bread, small size
0.5 bunch of coriander
0.5 bunch of mint
Oil for deep frying

Pulao Gravy
1 large onion finely chopped
3 tomatoes, boiled and pureed
4 tbsp oil
1 inch cinnamon stick
3 cloves
2 tbsp Bombay Biryani Masala (Shaan)
1 tsp Parsi dhana-jeera powder
1 tsp red chilli powder
1 tsp turmeric powder
500 gram boneless mutton
1 tbsp ginger garlic paste
1 tbsp green chilli and cumin paste
Salt to taste

For Pulao
100 gram fried onions
100 gram zereshk/barberry berries
500 gram basmati rice
0.5 tsp saffron
2 tsp warm milk
Method

For the Kebabs
Soak the bread slices in some water and then drain out the moisture.
Mix all the kebab ingredients together along with the bread slices and let the mixture marinate for an hour
Form small coin sized kebabs and deep fry until they are golden brown

For the Mutton Masala
Marinate the mutton in the ginger garlic and cumin-chilli-garlic paste along with some salt. Set aside for a few hours or preferably in the fridge overnight.
In a pressure cooker heat up the oil. Add in the onions and fry until they go soft. Now add in the cinnamon stick, cloves, salt and all the dry spices and mix well.
Once the aroma of the spices comes, add in the tomato puree as well as the mutton pieces. Mix everything well and just add a little bit of water to ensure the meat doesn't stick (about a cup).
Seal the cooker and cook for 3 whistles and about 20 minutes on slow. Wait for the pressure to release by itself.
If required, dry off any extra moisture from the mutton - you want to end up with a thick chunky gravy.

For the rice
Bring a pot of salted water to the boil. Add in the rice and cook until it is 3/4 done. Strain out the water.
Dry roast the saffron in a separate small pan and add it to the warm milk - stir to get a fragrant light yellow colour. Add this to the rice and lightly toss.

Assembling the Pulao
In a vessel that is more wide than deep, add some oil at the bottom and some of the mutton gravy only.
Top this with rice, then adding mutton, kebabs, fried onions and the zereshk berries.
Repeat this to form at least two layers and top the last layer of rice with more berries as well as finely chopped coriander.
Seal the vessel with foil and then the lid and place the vessel on a hot tava. Allow the rice to cook for a further 15 - 20 mins on medium heat until it is completely done.


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